8 chicken breasts, each 1/2 kg
salt and black pepper to taste
1/4 cup all-purpose flour
5 tablespoons butter or margarine
1/2 cup dry white wine
1/4 cup finely chopped onion
1 1/2 cups chicken broth
2 tablespoons chopped fresh parsley
1 sprig of rosemary
1/2 teaspoon dried thyme
salt and black pepper to taste
1/4 cup cornstarch
1/4 cup cold water
1 can whole puff pastry, drained
1 can pineapple rings in syrup, drained
For crystallized grapes, a few grape clusters without seeds
8 egg whites, beaten
8 chicken breasts, each 1/2 kg
salt and black pepper to taste
1/4 cup all-purpose flour
5 tablespoons butter or margarine
1/2 cup dry white wine
1/4 cup finely chopped onion
1 1/2 cups chicken broth
2 tablespoons chopped fresh parsley
1 sprig of rosemary
1/2 teaspoon dried thyme
salt and black pepper to taste
1/4 cup cornstarch
1/4 cup cold water
1 can whole puff pastry, drained
1 can pineapple rings in syrup, drained
For crystallized grapes, a few grape clusters without seeds
8 egg whites, beaten
Wash the chicken and pat it dry
Season with salt and black pepper and lightly dust with flour only on the outside
Fry the chicken in butter or margarine until golden brown
Pour in the white wine and let it evaporate
Arrange the chicken in a baking dish
Fry the onion in the same pan until softened
Add the chicken broth, parsley, rosemary, thyme, salt, and black pepper to taste
Pour this mixture over the chicken and cover
Bake at moderate heat (170°C) for 1 hour, or until the chicken is tender
While that's baking, prepare the crystallized grapes: wash grape clusters and pat dry
Dip in egg whites and then in confectioner's sugar
Arrange on a paper towel to dry
Remove the chicken from the oven and place it in a warm platter
Prepare the sauce: dissolve cornstarch in water, add liquid from baking dish, and cook over low heat, stirring constantly, until thickened
Remove rosemary sprig
Garnish with puff pastry, pineapple rings, and crystallized grapes
Serve the sauce on the side
